Sausage and Roasted Vegetable Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Sweet onion, cut into wedges1 Medium zucchini, slice in 1/2 lenghthwise1 red bell pepper, cheeks removed1/2 pound button mushrooms, stemmed, 2 1/2 Tbs olive oil, dividedKosher salt and pepper to taste1/2 pint grape tomatoes2 sweet or hot Italian turkey sausages, thinly sliced, casings removed1/4 cup white wine12 oz whole grain penne, 1/2 cup of pasta water savedFreshly grated parmesan, for garnish
Preheat oven to 400 degrees F.
In a bowl toss the vegetables, except the tomatoes, with 1 1/2 Tbs oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until carmelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil to toss and coat. Season with salt and pepper, to taste and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with the white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the suasage in the skillet. Toss in the cooked penne, adding reserved pasta water. If needed to moisten. Season wtih salt and pepper to taste, and serve in bowls topped with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
In a bowl toss the vegetables, except the tomatoes, with 1 1/2 Tbs oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until carmelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil to toss and coat. Season with salt and pepper, to taste and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with the white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the suasage in the skillet. Toss in the cooked penne, adding reserved pasta water. If needed to moisten. Season wtih salt and pepper to taste, and serve in bowls topped with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 566.9
- Total Fat: 17.6 g
- Cholesterol: 34.9 mg
- Sodium: 455.2 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 9.7 g
- Protein: 27.4 g
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